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Polotmavá Plznička

182 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Czech Amber Lager
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.95 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Tyson Schindler
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday November 1st 2021
1.055
1.015
5.3%
27.2
10.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Ireks - Pilsner Malt2.5 lb Pilsner Malt 36 1.8 45.1%
1.75 lb German - Vienna1.75 lb Vienna 37 4 31.5%
12 oz Weyermann - Munich Type I12 oz Munich Type I 38 6 13.5%
4 oz Weyermann - Caramunich III4 oz Caramunich III 34 57 4.5%
4 oz Simpsons - United Kingdom - Caramalt 15L4 oz United Kingdom - Caramalt 15L 32.7 17.5 4.5%
0.75 oz Weyermann - Carafa Special Type III0.75 oz Carafa Special Type III 29.9 525 0.8%
88.75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.4 First Wort 60 min 17.14 37.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.4 Boil 30 min 7.98 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.4 Boil 5 min 2.07 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.4 Boil 0 min 12.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB. Protein rest Infusion 136 °F 131 °F 55 min
1st Decoction step 1 Decoction -- 145 °F 15 min
1st Decoction step 2 Decoction -- 158 °F 15 min
1st Decoction step 3 (boil) Decoction -- 212 °F 15 min
Main mash raised after 1st Decoction added back Infusion -- 145 °F 30 min
2nd Decoction (boil) Decoction -- 212 °F 15 min
Main mash raised after 2nd Decoction added back Infusion -- 158 °F 15 min
5.12 qt Dunk sparge in new pot Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.84 19.4  
Mash volume with grains 5.26 21.1  
Grain absorption losses -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.83 g | 19.3 qt) 3.95 15.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 2.38 g | 9.5 qt) 3.25 13  
Estimated amount in fermentor 3.25 13  
Total: 4.84 19.4
Equipment Profile Used: System Default
 
Notes

Recipe modified from Gordon Strong's, and using his double decoction schedule (modified for the sparge for my BIAB setup):

This recipe uses a hybrid step and double decoction mash with a mashout. On brew day, mash in the Pilsner, Vienna, and Munich malts at 131 °F (55 °C) and hold for 10 minutes. Pull a thick decoction (about 1⁄3 of the grain mass) and rest the decocted portion at 145 °F (63 °C) for 15 minutes, 158 °F (70 °C) for
15 minutes, then boil for 15 minutes. Recombine the decocted portion with the main mash, hitting 145 °F (63 °C) in the main mash. Hold for 15 minutes, then pull a thick decoction (about 1⁄3 of the grain mass) and boil for 15 minutes. Recombine, adding in the Caramunich, Caramalt, and Carafa Special malts, hitting 158 °F (70 °C) in the main mash. Hold for 15 minutes. Then sparge (I dunk sparge in new pot).

His recipe calls for Carared - I didn't have, so subbed in Caramalt.

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  • Last Updated: 2021-11-03 19:50 UTC